This, to everyone’s surprise, turned out to be the jubilee’s favourite. The list of ingredients is delightfully short, though I had a hard time buying créme double hereabouts. Apparently no one wants to buy the really fatty god of cream anymore…
- 75 g of créme double
- 50 g of butter
- 225 g of high-quality white chocolate
- about 150 g of coating chocolate of your choice
- a pleasing quantity of orange liqueur
- a deep baking dish lined with baking paper
Melting cream with butter
Tiem to freeze
Slab of sweet excellence
Preparing the coat
Sweet white lambs…
… in their wolf coats
The preparatory process is straighforward and pretty much fool-proof:
Measure cream and butter into a small pot and melt.
Add the white chocolate broken into realtively small bits and stir occasionally until you have one homogenous creamy soup.
Take off the stove, wait a little and mix in the liqueur (I went with about two tablespoons but will probably give it a bit more next time round) and stir well once more.
Pour it into a well-lined baking dish – I used a glass one here…
Let cool a bit, then place in the fridge and wait for about two hours.
Cut the slab into equal-sized chunks (I went with 20 for this recipe). The mass is softer than a chocolate bar, but far less so than almond paste, for example.
While you form the little chocolate balls with your palms – and yes, it’s a sticky business, – slowly heat the chocolate for the outside in a bain-marie.
It might become necessary to place the white chocolate cores in the fridge for a little again, before you can dip them in the coating chocolate.
Let the outside chocolate cool down a bit, as well. I had some difficulty, at first, to make it stick to the balls, because it simply was too hot and slid off… Otherwise, it’s just dipping them in, rescuing them with two forks, and if you want to give them the usual “chocolat truffles” look use those same forks to create little spikes all over the surface – something that also only works well if the coating chocolate is more tarry in consistency than soupy.
These chocolates turned out to RULE the after-dinner table. They are unexpectedly creamy on the inside, and the dark chocolate contrasted nicely with the sweat cream. I will experiment with these again, I am sure. And again, and again!